Mini Frittata Muffins

10 30 239
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 6
Mini Frittata Muffins
Health Highlights
A great pick-up-and-go breakfast idea!


4 tbsp Coconut oil
1/2 medium White onion (finely diced)
3 clove(s) Garlic (minced)
1 tsp Himalayan sea salt
1 tsp Black pepper
8 jumbo egg Egg
1/4 cup Coconut milk, sweetened
2 tbsp Coconut flour
227 gm Frozen spinach (thawed and squeezed dry)
1 cup Cherry Tomatoes (halved)


  1. Preheat oven to 375°F (190°C). Heat coconut oil over medium heat in a large cast-iron skillet and sauté onion until soft and translucent.
  2. Add garlic. Season with salt and pepper and spoon to a plate to cool to room temperature.
  3. In a large bowl, beat the eggs with coconut milk, coconut flour, salt, and pepper until combined. Then, add the spinach and stir to combine.
  4. Brush the remainder of melted coconut oil onto a muffin tin. Spoon the egg mixture into the muffin tins and top with halved cherry tomatoes.
  5. Bake in the oven for 20 minutes, rotating the tray at the halfway point. Let muffins cool in the pan for a few minutes. Enjoy!



  • 1 serving is 2 muffins

Nutrition Facts

Per Portion

Calories 239
Calories from fat 167
Calories from saturated fat 100
Total Fat 18.6 g
Saturated Fat 11.1 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 3.8 g
Cholesterol 355 mg
Sodium 580 mg
Potassium 368 mg
Total Carbohydrate 6.6 g
Dietary Fiber 2.8 g
Sugars 4.4 g
Protein 12.9 g

Dietary servings

Per Portion

Meat Alternative 0.9
Vegetables 0.6

Energy sources


Meal Type(s)